Moose Bourguignon

Name: Moose Bourguignon
Ingredients: 1/4 lb salted pork fat (scrunchions); 2 onions, chopped; 2 -3 shallots, chopped; 3 garlic cloves, minced; 2 lbs moose, cut into 2-inch pieces; 1 bottle red wine; 3 medium carrots, roughly chopped; 2 parsnips, roughly chopped; 1 small turnip, roughly chopped; 1/2 teaspoon dried thyme; 6 bay leaves; 3 tablespoons all-purpose flour; kosher salt & freshly ground black pepper; chopped parsley, for garnish; sliced potato bread, for serving

15 ingredients

6 steps

Ingredients

1/4 lb salted pork fat (scrunchions)
2 onions, chopped
2 -3 shallots, chopped
3 garlic cloves, minced
2 lbs moose, cut into 2-inch pieces
1 bottle red wine
3 medium carrots, roughly chopped
2 parsnips, roughly chopped
1 small turnip, roughly chopped
1/2 teaspoon dried thyme
6 bay leaves
3 tablespoons all-purpose flour
kosher salt & freshly ground black pepper
chopped parsley, for garnish
sliced potato bread, for serving

Directions

1

Preheat the oven to 350 degrees F.
2

Sautee the scrunchions in a skillet over medium heat until the fat has rendered and they are golden brown. Add the onions, shallots and garlic and cook until soft. Transfer the mixture to a large roasting pan.
3

Brown the moose in the skillet used for the scrunchions and transfer to the roasting pan.
4

Add the wine, carrots, parsnips, turnip, thyme, bay leaves and 2/3 cup water to the roasting pan and sprinkle with the flour, salt and pepper.
5

Cover the roasting pan with aluminum foil and cook the bourguignon in the oven until tender, about 2 hours.
6

Garnish with the parsley and serve with the potato bread on the side.